15-Bean Soup with Ham with assorted beans, ham, tomatoes, and Cajun spices for the ultimate cold weather comfort food. It’s thick, hearty, delicious and the perfect use of your leftover ham!
I am not a big fan of ham but when the holidays roll in, I make sure I cook up the largest one I can find because leftover bones and scraps in my house mean bowl after bowl of this delicious 15-bean soup with ham. Thick, hearty, and kicked up a notch with Cajun seasonings, it’s a delicious way to warm up on a blustery winter day.
15-bean soup is a satisfying cold weather meal that’s nutritious and budget-friendly. I use Hurst’s Hambeens which already comes with a variety of dried beans, peas, and lentils and make a big pot perfect for feeding a crowd or for plenty of leftovers to enjoy for days!
Tips on how to make 15-Bean Soup with Ham:
- Add acidic ingredients such as tomatoes AFTER the beans have fully cooked and are tender. Toss in the salt when the beans are already a bit soft as adding it at the beginning will toughen the beans.
- Bring the beans to a boil and then lower heat to continue to cook in a gentle simmer. This will ensure the beans will cook tender but with skins intact as vigorous boiling will make the beans split or burst at the seams.
- Use a large, heavy-bottomed pot to give the beans enough space to cook and to allow for even heat distribution.
That’s it, folks! Make sure to pair this 15-bean and ham soup with plenty of cornbread and enjoy!
15-Bean Soup
Ingredients
- 20 ounces 15-bean soup mix
- 1 tablespoon oil
- 1 ham bone, with some meat attached
- 1 medium onion, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, peeled and minced
- 3 quarts chicken stock or water
- 14.5 ounces diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
Instructions
- Wash the beans and discard any dirt or impurities. Place in a large pot and add enough water to cover.
- Bring to boil for about 5 to 7 minutes and then remove from heat. Allow to sit, covered, for about 1 hour. Drain beans and discard liquid.
- In a large pot, heat oil over medium heat. Add ham bone, celery, onions, and garlic. Cook, stirring regularly until ham is lightly browned and vegetables are tender.
- Add beans and the stock or water (enough to cover about 2 inches over the top of beans and ham bone). If using water, add 2 bouillon chicken cubes and stir until dissolved.
- Bring to a boil, skimming foam that floats on top. Lower heat, cover, and simmer for about 2 to 2-1/2 hours or until beans are tender and ham meat is falling off the bone. Stir occasionally and add more stock or water as needed.
- Add diced tomatoes, Cajun seasonings, salt, and pepper. Simmer until thickened to desired consistency.
- Scrape off meat from bone and discard bone. Return ham meat to pot. Serve hot.
Nutrition
This recipe is sooo delicious! I’d take the soup with rice or pastry like chapatis. Yummy!
I love this with steamed rice, too! I have to try chapatis, though. Sounds delicious 🙂
What a delicious recipe!I’d take it with rice or pastry like our chapatis!Yummy!
The recipe looks too delicious!I’d take it with rice or a pastry like chapati. Yummy!
Looks delicious. Now, who couldn’t use a great recipe!
Thank you, Brad!
Recipe looks delicious – thanks for your helpful tips!
You’re welcome, Janice. I hope you give the soup a try. 🙂
Thanks for posting, the recipe looks delicious! If you don’t mind, we will share the link on our Facebook and Pinterest pages. You should enter this in our Hurst Bean’s Spring Photo Contest too: http://bit.ly/ZVuOQv